- 2 tablespoons margarine
- 1 onion, thinly sliced
- 3/4 cup chopped celery
- 4 1/4 cups water
- 3 3/4 ounces Stilton cheese, crumbed and divided
- 4 sprigs watercress, for garnish
Melt the butter or margarine in a large pot over medium low heat. Add the onions and saute for 10 minutes, or until onion is translucent.
Add the celery and the water. Cover and bring to a boil, then reduce heat to low and simmer for 30 minutes, or until celery is soft.
Add 2 1/2 ounces of the Stilton cheese to the soup and mix well. Puree the soup in small batches in a blender or food processor and return it to the pot. Season with salt and pepper to taste.
Pour into individual bowls, sprinkle with the remaining cheese and garnish with the watercress.